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DV Home Cooking: Whipping Up A Decadent Carrot Cake

Beacon resident Joseph DeCandia loves to bake. Photo Credit: Submitted
Joseph DeCandia puts the finishing touches on his carrot cake. Photo Credit: Submitted
Carrot cake from Beacon resident Joseph DeCandia. Photo Credit: Submitted

BEACON, N.Y. -- DV Home Cooking is a new series devoted to readers and their recipes. All we ask is that you're a home cook, not a professional chef. Got a favorite dish you want to share? Send it, along with the story behind it, to

Home Cook: Joseph DeCandia, Beacon, N.Y.

"I've always enjoyed helping my mom bake and began baking on my own as a teenager. Now that I'm 16, I do a lot of cookies and cakes for my friends and family. I've been inspired by Buddy Valastro from 'The Cake Boss.' This is, in fact, where I got this carrot cake recipe from. I've modified it a bit and make a lot for my family." 

Recipe: Carrot Cake 


  • 3 Cups finely grated carrots-about 5 large carrots(I use a food processor)
  • 2 1/2 Cups flour
  • 2 Cups sugar
  • 3/4 Cup vegetable oil
  • 21/4 tsp. Baking powder
  • 2 tsp. Ground cinnamon
  • 1 tsp. Baking soda
  • 1 tsp. Pure vanilla extract
  • 1/2 tsp. Salt
  • 4 Large eggs
  • 1 Cup milk 
  • 1/2 Cup chopped walnuts


  • Put a rack in the center of the oven and preheat to 350 degrees.
  • Put carrots, flour, sugar, oil, baking powder, cinnamon, baking soda, vanilla, and salt in a mixing bowl. Mix on low just until the ingredients are tossed together well, then raise the speed to medium and continue to mix until mixture is smooth, about 1 minute.
  • Add eggs, one at a time until they are mixed in well.
  • Pour in the milk and mix in well.
  • Mix walnuts in.
  • Grease and flour two 9-inch cake pans .
  • Divide the batter evenly between the two pans. Before baking, make sure the batter is between 70 and 75 degrees or the cakes will crown.
  • Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 25-30 minutes. Let cool.
  • Put a piece of parchment paper on a cookie sheet, sprinkle with sugar, and turn the pans over onto the parchment paper. The sugar will keep them from sticking.

Cream cheese icing:


  • 2 8-ounce packages cream cheese
  • 1/2 Cup (1 stick) butter, softened
  • 1 tsp. Pure vanilla extract
  • 2 Cups powdered sugar


  • Mix cream cheese and butter until creamy. 
  •  Add vanilla and sugar (a little at a time) and mix until smooth.

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